Soybean is a rapidly growing crop plant driven by increasing demand for animal feed, plant-based protein, and human nutritional requirements. Considering the nutrient profile of soybeans, a wide range of soy-based food products are available in the market. In the United States, a significant proportion of soybeans is used for the animal feed industry, followed by human food, nutraceutical, and other industrial purposes. Soybean processing industries generate a huge number of by-products during the processing of primary soy-based products. This review article primarily focuses on creating a zero-waste food system by utilizing the soybean processing industry by-products. Soymeal (from soy-oil processing), okara (from soymilk processing), and soy whey (from tofu processing) have an excellent nutritional profile. Due to the lack of a cost-effective, sustainable food processing system, a considerable proportion of these by-products are used for animal feed purposes, industrial purposes, or deposited as waste in water bodies and soil surfaces. Key Findings and Conclusions: Valorization of soy by-products not only prevents the environment from the harmful effect of waste but could also be the key solution to address the malnutrition problem. This review brings the critical aspects of by-products utilization from soybean processing industries with an overview of cost-effective, feasible, and optimized processing technology. A zero-waste soybean processing model is proposed in this review to support a sustainable food system. 

Sustainable zero-waste processing system for soybeans and soy by-product valorization

Three-dimensional (3D) printing has promising application potentials in improving food product manufacturing, increasingly helping in simplifying the supply chain, as well as expanding the utilization of food materials. To further understand the current situation of 3D food printing in providing food engineering solutions with customized design, the authors checked recently conducted reviews and considered the extrusion-based type to deserve additional literature synthesis. In this perspective review, therefore, we scoped the potentials of 3D extrusion-based printing in resolving food processing challenges. The evolving trends of 3D food printing technologies, fundamentals of extrusion processes, food printer, and printing enhancement, (extrusion) food systems, algorithm development, and associated food rheological properties were discussed. The (extrusion) mechanism in 3D food printing involving some essentials for material flow and configuration, its uniqueness, suitability, and printability to food materials, (food material) types in the extrusion-based (3D food printing), together with essential food properties and their dynamics were also discussed. Additionally, some bottlenecks/concerns still applicable to extrusion-based 3D food printing were brainstormed. Developing enhanced calibrating techniques for 3D printing materials, and designing better methods of integrating data will help improve the algorithmic representations of printed foods. Rheological complexities associated with the extrusion-based 3D food printing require both industry and researchers to work together so as to tackle the (rheological) shifts that make (food) materials unsuitable. Practical Applications As a processing technology with digital additive manufacturing methodology, 3D food printing over the decades has evolved greatly with the extrusion-based type increasingly studied. This perspective review scoped the potentials of 3D extrusion-based printing in resolving food processing challenges. In this work, we demonstrated how this extrusion-based technique increasingly contributes to situate the 3D food printing as among innovative technologies with an upscale dimension. To fully embrace the extrusion-based 3D printing, the food industry needs to primarily understand the potentials this technology would provide in enhancing food material properties/types. 

/pdf/potentials-of-3d-extrusion-based-printing-in-resolving-food-25byk3fe.pdf

Potentials of
 3D
 extrusion‐based printing in resolving food processing challenges: A perspective review

Diagnosis, Treatment and Prevention of Nutritional Anemia in Children: Recommendations of the Joint Committee of Pediatric Hematology-Oncology Chapter and Pediatric and Adolescent Nutrition Society of the Indian Academy of Pediatrics

The global prevalence of vitamin D deficiency is more than 20%, and the main causes include insufficient intake, reduced absorption, abnormal metabolism, or resistance to its effects. The levels of serum vitamin D appear to influence cardiovascular risk, and the mechanism involved is linked to the transient outward current and the ultrarapid delayed rectifier K+ current densities, activated through the nuclear vitamin D receptor and Akt pathway. A significant number of studies have correlated vitamin D deficiency with an increased risk of developing cardiac arrhythmias and sudden cardiac death. For this reason, the purpose of this review is to analyze the relation between vitamin D deficiency and the pathogenesis of cardiac arrhythmias. Atrial fibrillation, increased QT interval, and QT dispersion were the most common findings associated with vitamin D deficiency. Due to the heterogeneity among existing studies, further research is necessary to confirm the existing data and to analyze its relationship with other types of arrhythmias.

/pdf/the-pathogenesis-of-cardiac-arrhythmias-in-vitamin-d-303x58hk.pdf

The Pathogenesis of Cardiac Arrhythmias in Vitamin D Deficiency

Meat is characterized by high perishability and a short shelf-life under improper storage. The evolution of food packaging in response to the growing need for clean-label technology has resulted in a sustainable, effective, safe, and natural method of prolonging the shelf-life of food using eco-friendly technologies. Active packaging presents a peculiar approach to preserving and packaging foods such as fresh and processed meat. They are composed of films and/or coatings obtained from natural sources of polysaccharides, lipids, and proteins that are edible, biodegradable, and can act as carriers of active ingredients from natural sources. Essential oils (EOs) are plant-extracted volatile aromatic compounds that have been the center of attention several types of research owing to their potential in food as natural additives and active ingredients with antimicrobial and antioxidant properties. Their utilization into biodegradable components for instance edible films to develop an active packaging system with enhanced functionalities and usefulness to the packaging and food industry is described. This review provides critical insights into the inclusion of EOs into bio-based materials with an emphasis on muscle food applications. Encapsulation was also emphasized as a key factor in optimizing the usage, stability, and efficiency of EOs in active packaging. The shelf-life of food is prolonged by the packaging system through preventing the actions of external aggressors such as oxygen and moisture, delaying the proliferation of spoilage and pathogenic microorganisms, slowing oxidative processes, and extending the duration that products are organoleptically acceptable. While cost and commercialization are the main concern for food industry professionals, consumers' main concerns are safety and awareness. In a nutshell, EO-based active packaging holds a lot of potential for shelf-life extension of meat and quality preservation. Novelty impact statement EO-based active packaging system has the potential to offer clean-label technology to consumers while alleviating food wastage and utilization of plastics by extending the shelf-life of food through eco-friendly processes. Encapsulation can improve the stability and effectiveness of EOs as antioxidants and antimicrobial agents, as well as address the challenges that have limited their application in the food system. 

Essential
 Oil‐Based
 Active
 Polymer‐Based
 Packaging System: A Review on its Effect on the Antimicrobial, Antioxidant, and Sensory Properties of Beef and Chicken Meat

The significant attention gained by food-sourced vitamins has provided insights into numerous current researches; for instance, the potential reversal of epigenetic age using a diet and lifestyle intervention, the balance between food and dietary supplements in the general population, the role of diet and food intake in age-related macular degeneration, and the association of dietary supplement use, nutrient intake and mortality among adults. As relevant literature about food-sourced vitamin increases, continuous synthesis is warranted. To supplement existing information, this perspective review discussed food-sourced vitamins for consumer diet and health needs, scoping from vitamin absorption, metabolic functions, utilization, to balancing nutritional requirements. Relevant literatures were identified through a search of databases like Google Scholar, Web of Science, the Interscience Online Library, ScienceDirect, and PubMed. We demonstrated that vitamins whether from plant- and animal-based sources are prerequisites for the metabolic functions of the human body. The fat- and water-soluble classification of vitamins remains consistent with their respective absorption and dissolution potentials, underpinned by numerous physiological functions. Vitamins, largely absorbed in the small intestine, have their bioavailability dependent on the food composition, its associated interactions, as well as alignment with their metabolic functions, which involves antioxidants, coenzymes, electron acceptor/donor, and hormones. Moreover, vitamin deficiencies, in every form, pose a serious threat to human health. Vitamin toxicities remain rare, but can still occur mainly from supplementation, although it appears much less in water-soluble vitamins of which some excesses get readily removed by the human body, different from the fat-soluble ones that are stored in tissues and organs. Besides discussions of absorption, transport, and cellular uptake of vitamins, this perspective review also included approaches to meeting vitamin requirements and therapeutic strategies against micronutrient deficiency and COVID-19. We have also attempted on how to strike the balance between food-sourced vitamins and dietary supplements.

Revisiting food-sourced vitamins for consumer diet and health needs: a perspective review, from vitamin classification, metabolic functions, absorption, utilization, to balancing nutritional requirements.

Angela A Nwakaudu

Papers

Revisiting food-sourced vitamins for consumer diet and health needs: a perspective review, from vitamin classification, metabolic functions, absorption, utilization, to balancing nutritional requirements.